Optimization of protein extraction from the yeast Saccharomyces cerevisiae/ <br> Otimização da extração de proteínas da levedura Saccharomyces cerevisiae
This work aimed to determine the optimum temperature, pH and sodium chloride sodium concentration for protein extraction of yeast cells during autolysis process. The cellular extract was obtained using commercial compressed baker’s yeast Saccharomyces cerevisiae and for statistical analysis and defi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2005-06-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2341 |
| Summary: | This work aimed to determine the optimum temperature, pH and sodium chloride sodium concentration for protein extraction of yeast cells during autolysis process. The cellular extract was obtained using commercial compressed baker’s yeast Saccharomyces cerevisiae and for statistical analysis and definition of the variation levels of temperature (32,0 to 52,0°C), pH (1,32 to 7,00) and NaCl (2,0 to 75%) the Response Surface Analysis Methodology was used. The result obtained showed that the best extraction conditions were: temperature between 49,0 and 51,0°C combined with pH values between 3,8 and 5,0 and sodium chloride concentration between 10,0 and 12,0% (w/v), however, sodium chloride concentration higher than 12% was not recommended.<p><p>Este trabalho objetivou determinar os melhores níveis de temperatura, pH e concentração de cloreto de sódio para a extração de proteínas de células de levedura pelo processo de autólise. O extrato celular foi obtido a partir da levedura comercial prensada Saccharomyces cerevisiae e para análise estatística e definição dos níveis das variáveis temperatura (32,0 a 52,0°C), pH (1,32 a 7,00) e NaCl (2,0 a 75,0%) utilizou-se a metodologia da Análise de Superfície de Resposta. Os resultados obtidos por meio desta metodologia mostraram como melhores condições: temperaturas entre 49,0 e 51,0°C combinadas com valores de pH entre 3,8 e 5,0 e concentrações de cloreto de sódio entre 10,0 e 12,0% (p/v), entretanto, concentrações de NaCl superiores a 12,0% não se mostraram favoráveis. |
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| ISSN: | 1676-546X 1679-0359 |